Image by Aadil Khan from Pixabay

Woodman’s, of Essex Massachusetts, is the birthplace of the fried clam and makes a great clam chowder as well. This New England classic is made with just four ingredients – potatoes, onions, clams, and milk. Just be careful not to overcook the clams – they can turn rubbery in seconds!

Ingredients

– 4 cups diced potatoes (about 4 medium-large)

– 1 chopped onion

– 3 cups minced clams, with their juices

– 1 to 2 cups milk or cream (depending on how rich you want it)

– Salt to taste

– Butter

Instructions

1. Put the potatoes and onions in a heavy, nonreactive pot with just enough water to cover them. Bring to a boil, then lower the heat so the liquid just simmers.
2. Cook until the potatoes are tender, about 12 to 15 minutes, then add the minced clams and bring to a boil again. Boil for just 1 to 2 minutes – enough to cook the clams but not make them rubbery. Remove the pan from heat immediately and let the mixture sit for about 20 minutes.
3. Return the pan to low heat and add the milk or cream. Cook just until the chowder is hot. Don’t let it boil. Taste and adjust the salt. Serve in heated bowls with pats of butter on top.

Enjoy your chowder!